Taco Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1 (10 1/2 oz.) can bean dip
2 Tbsp. jalapeno peppers
10 oz. Monterey Jack cheese, grated
2 c. sour cream
1 pkg. taco seasoning
1 jar picante sauce or salsa
1 small onion, finely chopped
2 tomatoes, finely chopped
1 (4 oz.) can black olives, drained and chopped

Preparation

In a 2-quart oblong casserole, spread a mixture of refried beans, bean dip and jalapeno peppers.
Sprinkle on Monterey Jack then Cheddar cheese.
Mix sour cream and taco seasoning; smooth on top of cheese.
Gently pour picante sauce over all.
(This can be made ahead up to this point.)
Spoon a layer of onions, then tomatoes and black olives.
(I often opt not to add the black olives.)
Serve with tortilla chips.